How to Use a Pressure Cooker (and Choose Which One to Buy)

Introduction: How to Use a Pressure Cooker (and Choose Which One to Buy)

Pressure cookers are one of my absolute favorite kitchen tools! They have a bad reputation for being kitchen and dinner destroyers - but like every other tool they're perfectly safe as long as you use them correctly. These days pressure cookers are much safer and much more reliable - as long as you follow a few basic rules there's really a minuscule chance of food exploding all over the walls and ceiling. ;)

In this instructable I'll explain how to choose which pressure cooker to buy, as well as give you the basic rundown on how to use one.

P.S. Please keep in mind that a pressure cooker and a pressure canner are two totally different tools. I won't be covering pressure canners here - only pressure cookers!

Here's a list of the pressure cooker recipes I have up - more to come!

Step 1: Why You Should Own a Pressure Cooker

A pressure cooker is amazingly versatile, and can cook food up to 70% faster than traditional methods!

Many folks turn to slow cooking or frozen meals for convenience, but as far as I'm concerned you really cannot beat a pressure cooker for fast and tasty homemade food. :D (And honestly, I don't think I've ever had a great meal from a slow cooker. Mine sits mostly abandoned after lots of bland and watery meals.)

Pressure cookers also have the added convenience of being able to brown meat and sauté vegetables in the cooking pot which means you can build loads of flavor. And if you don't lock the lid on, you essentially just have another awesome pot to cook with if you need it! I use my stovetop pressure cooker to boil pasta alllllll the time.

In addition, if you live at a high altitude, a pressure cooker is incredibly helpful. Because the boiling point is lower, food can take much longer to cook. But even at 8,000 feet, I can still cook things in a 1/3 of the time with a pressure cooker. :)

Step 2: Choosing a Pressure Cooker

There are quite a few things to consider when choosing a pressure cooker to buy. These criteria apply to all pressure cookers - but I've broken down the pros and cons of electric and stovetop pressure cookers on the next two steps.

Things to consider when choosing a pressure cooker:

What size do you need? - At the most, you can only fill a pressure cooker 2/3 of the way full. Think about how many people you'll be cooking for and how many servings you'd like from each meal. 6 and 8 quart models are the most common - I use a 6 quart.

Double duty or just another appliance? - Do you want the pressure cooker to also function as a standalone cooking pot? If so, go for a stainless steel stovetop model. If you have space for a countertop appliance, electric can be a good choice!

Durability - how often will you be using the pressure cooker? Nearly all electric models come with a non-stick cook pot, which can discolor and take on smells over time. Aluminum stove top models are the same. Stainless steel is more durable and will last longer.

Are replacement parts reasonably priced and easy to get? When I bought my electric pressure cooker years ago I did not factor this in. The cooking pot and rubber gasket started to go and it would have cost me nearly $60 to replace them - over half of the cost of the pressure cooker originally!

There are two things I cannot recommend you do, however:

Buy a pressure cooker second hand. You will never know how well it was taken care of or if it's been sitting for years and the parts have degraded. Or maybe it was broken entirely but donated instead of discarded. Buying a second hand pressure cooker means you are upping your chances of something going wrong before you've even started! When pressure cooker parts fail it can be a VERY dangerous and messy situation.

Buy an aluminum pressure cooker. Sure, they may be cheap, but they're also incredibly flimsy. If you ever drop it or damage it in some way, it will most likely be unable to come up to pressure again. Even if you do baby it and keep it in good shape, it will discolor and stain with age very badly. This doesn't impair the cooking ability, but it can sometimes leads to scent retention. (Which is gross, frankly :P)

Step 3: Electric Pressure Cooker Pros and Cons

Extremely easy and safe to use - you essentially have tiny computer co-pilot to help make decisions and monitor the cooking. You will not have to spend as much time monitoring it as you would with a stovetop version.

Programmable cooking temperatures allowing you to brown meat and saute vegetables in the pot.

High and low settings - nearly all electric pressure cookers allow you to cook at two different pressures, which can be helpful for more fragile things like vegetables or fish.

Built in timers - like a slow cooker, many electric pressure cookers will shut off automatically and go to a "warm" setting when cooking is done. This will allow the pressure to begin to release naturally even if you're not right there!

Portable - You can really set an electric pressure cooker up anywhere, so it can be useful when you're serving a huge crowd and the stovetop is already full. Most also have a "warm" setting so it can double as a serving vessel.

Electric pressure cooker CONS:

Much more expensive replacement parts. In general, I find the lids and cook pots to be much steeper in price.

Not as durable - there are more pieces that can fail.

Large countertop footprint - most electric pressure cookers are huge, honestly. I had to store mine on top of the fridge because it wouldn't fit in any of my cabinets!

Less control over temperature - you're stuck with whatever's programmed into the pressure cooker.

Cooking pots are normally non-stick - You may think this is a pro, and sometimes you'd be right. But with extensive use, non-stick cook pots will start to become damaged and take on flavors and smells you don't want carrying over into the next thing you make. If you plan on using your pressure cooker fairly often, you will most likely be replacing the cooking pot pretty soon.

Slower to come to pressure, and often cooks at a lower pressure overall. This means slightly longer cook times.

Step 4: Stovetop Pressure Cooker Pros and Cons

More durable - most stove top pressure cookers are made of stainless steel with an aluminum or copper core in the base. (if you don't count aluminum versions at least - I'm not because you shouldn't buy one, dangit!)

More precise temperature control - because you'll be the one controlling the stove top temperature, you can brown and saute more efficiently and raise and lower the heat as necessary to keep the right amount of pressure.

Ability to be used as a standard cooking pot - most stovetop pressure cookers are taller than they are wide, which makes them an excellent pot for boiling pasta, cooking sous vide or simmering soup or stock. Mine has essentially replaced my stock pot for many things.

Cheaper replacement parts - in general I've found these replacement parts are much cheaper to buy and also easier to find since there are less pieces to worry about.

Stovetop pressure cooker CONS:

They have a steeper learning curve - you'll need to do a little trial and error with cooking times and stovetop temperatures.

More hands on - you'll want to be nearby as it pressurizes and during the cooking process to make sure it doesn't lose pressure.

More metal pieces mean more chances of rust - this is not a concern as long as you're good about cleaning and drying the cooker in a timely manner.

Step 5: The Pressure Cooker Type I Recommend

For what it's worth, I recommend buying a stove top stainless steel pressure cooker with an aluminum or copper core in the base.

A pressure cooker like that will last for years and years to come, and you'll only need replace the gasket and perhaps some other small parts. They're more reliable and cheaper in the long run.

I am currently using a Fagor Splendid 6 quart pressure cooker and I love it. It heats evenly, retains pressure very well, and I love that the handles make it easy to carry to the sink if I need to release pressure super quick! It also has pretty dang cheap replacement parts.

Major brands of stainless steel stovetop pressure cookers include:

Kuhn Rikon - most expensive, top of the line pressure cookers that are extremely safe.

Step 6: Pressure Cooker Anatomy

Make sure to have a look through the manual for your pressure cooker so you're familiar with all the important parts before you start cooking. Here's a basic rundown of what to look for.

Lid lock / lid lock indicator:

Some pressure cookers (like mine!) have a locking mechanism you have to use to pressurize the cooker. Others just let you know when the pressure cooker has come to pressure and lock automatically - many electric pressure cookers do this!

Pressure indicator:

Every pressure cooker will let you know when the pressure is reached. On my current stovetop pressure cooker, the pressure indicator is a little yellow button that pops up. On the electric pressure cooker I had, the red middle of the steam release valve popped up.

Steam or pressure release valve:

The steam release valve is one of the most important parts of the pressure cooker. This is the way you tell the pressure cooker to build pressure and also how you release pressure. Most models allow you to turn the valve to build or release pressure. The steam release valve is how you'll quickly release the pressure if a recipe calls for that.

Steam release points:

As your pressure cooker comes to and stays at pressure, you will see steam escaping. The major place steam exits the pressure cooker is called the steam release valve, which sometimes doubles as the pressure indicator. It's super important to keep this clean - I always wash this part of the lid first!

Most stovetop cookers also have areas around the edge of the lid where steam can escape, and electric pressure cookers tend to have a large area on the back of the pressure cooker. Sometimes you'll see a bit of condensation around these areas, too.

Gasket:

The gasket is the rubber/silicone/plastic ring that goes inside rim of the lid. The gasket should be treated with utmost care - without this thing you're not going to be able to cook at pressure!

Check your manual for care details.

Fill lines:

Check the inside of the cooking pot. Every modern pressure cooker I've ever used has fill lines on the inside - maximum and minimum. These will tell you at a glance how you're doing fill-wise.

Step 7: Pressure Cooker Basics (aka How to Use One Safely!)

As I've stated before, pressure cookers these days are extremely safe. But there are steps you need to take to make sure you're being safe while using them as user error is the most common cause of pressure cooker problems!

Here are some basic guidelines for using, storing and cleaning your pressure cooker:

Never fill the pressure cooker more than 2/3s of the way full. Any fuller than that and you will not have enough room to build pressure properly, and you also run the risk of clogging the steam vents with allow the pressure cooker to release pressure.

If you're cooking rice, beans, or other grains that foam and expand while cooking, do not fill the pressure cooker more than 1/2 way full. Beans and grains can very easily block the pressure from being able to release.

For cooking times less than 10 minutes, always make sure the pressure cooker has at least 1/2 cup of liquid in it.

For cooking times more than 10 minutes, you need a minimum of 2 cups of liquid.

Check your manual to see if you need to oil your gasket or not! My Fagor pressure cooker recommends that I do. After cleaning the gasket and drying it, apply a very small amount of cooking oil (canola or vegetable are best!) to the gasket before putting it back into its place. You just want a very light film - never use more than 1/4 teaspoon oil.

Don't store the lid so the gasket gets crushed - I like to store my lid upside down on the pressure cooker base so the gasket keeps it's original shape. You can also store the gasket separately.

Always make sure the steam release valve is point towards the back of the stovetop - don't let it expend pressure facing the front of the stove - you could get some pretty nasty burns!

Never, ever try to force open the lid while the pressure cooker is pressurized. If you desperately need to open the pressure cooker, check your manual to see the steps you should take. With stovetop pressure cookers, you can bring them to the sink and run cool water over the top to help release pressure quickly. Electric pressure cookers will need slightly more time - you can open the steam release valve and wait for it to escape.

Step 8: How to Cook in an Electric Pressure Cooker

Electric pressure cookers are ridiculously easy to use, so I'll keep this one brief.

Use the browning/saute/simmer settings to brown and cook any ingredients you need to in the cook pot.

Once you've finished the initial steps, add the required amount of liquid.

Lock the lid onto the cooker and turn the pressure release valve to the correct position to build pressure. (Check your manual for more information - nearly all lids require them to be put in a specific starting position to lock properly)

Set the pressure cooker to the "HIGH" or "LOW" setting.

Set the timer. Most electric pressure cookers have timers that will automatically count down once the proper pressure is attained - if yours does not, you should set a timer once the pressure indicator pops up.

Wait for the pressure indicator valve to pop up - once it's up you're good to go!

Once the cooking time is up, you'll need to release the pressure naturally or quickly. To release the pressure naturally, turn off the pressure cooker and wait 15-20 minutes until the pressure indicator falls. To release the pressure quickly, use a wooden spoon or something else long handled to push the steam release valve to the "quick release" setting. I say to use a utensil because steam will come shooting out immediately and you don't want to burn yourself!

Step 9: How to Cook in a Stovetop Pressure Cooker

Stovetop pressure cookers do require more time spent checking up on them, but after the first few times you use yours, it'll be like second nature. :)

Do all your pre-cooking in the cook pot on the stove such as browning of meat and sautéing of veggies.

Add in the amount of liquid you need.

Make sure the gasket is well seated and lock the lid onto the pot. (Check your manual - you will probably need to seat the lid in a specific area to get it locked!) You may need to lock it manually with a switch as well.

Set the pressure release valve so it's closed and the cooker can release pressure.

Turn up the heat to medium/high and let the pressure build. You will see steam start to come out of the top vent(s) if things are going right. You may also see some condensation.

Once the pressure indicator is up, reduce the heat. On my electric stove, I normally keep my heat set at 2. You'll have to play around to find the best level of heat for you!

Set a timer and monitor the pressure cooker. If the pressure indicator falls, you don't have the heat high enough. Adjust it and try again! If there is a TON of whistling and sputtering, chances are your heat is a little too high, so turn it down little by little.

Release the pressure, either naturally or quickly. To release the pressure naturally, take the pressure cooker off the burner and let it sit 15-20 minutes, or until the pressure indicator falls. To release it quickly, turn the steam release valve to the "open" setting using a towel or a long handled utensil to avoid burning yourself.

Once the pressure is released, the pressure indicator will fall and you can open the pot.

The last important note here is that if you don't see steam coming out of the vents/valve and the pressure indicator hasn't moved after about five minutes of trying to bring the pressure cooker to pressure, chances are you've got the lid on slightly wrong. In this case, I always take the pot off the heat and open the top carefully (point it away from you!) and then lock it back on the pot. Sometimes the gasket just doesn't like to sit right the first time. :)

Step 10: Cleaning Your Pressure Cooker

Try to always wash the pressure cooker soon after cooking to avoid foods drying and clogging the parts. It is especially important to clean the pressure indicator/valve and steam vent(s) to ensure everything goes well the next time. I always try to rinse the underside of the lid right away since all the important bits live there.

If you are the type of person that tends to let something "soak" in the sink forever, try not to do that with your pressure cooker. Yeah, I am one of those people. :D

Check in your pressure cooker manual for specifics, but you can typically wash the cook pot in a dishwasher, while the lid and gasket should be washed by hand.

Never clean your gasket in the dishwasher or with extremely hot water - this can deform the gasket! Be gentle when cleaning it - take care not to pull it or tear it in any way. If your gasket has small cracks, feels harder than normal or very sticky to the touch, you should replace it with a new one. These are all signs of a defective gasket.

Comments

Thanks for sharing!I've been looking into getting a pressure cooker..There's this one brand that has a couple of sizes of the stainless steel ones, without gasket that i've been thingking about.The gasket-less seems to be a better choice since everybody is saying that it's the first one that will need to be replaced.. But i'm unsure of the sealing quality of a gasket-less one, would it be a pain to get it sealed each time? would it fail to seal once the lid has been accidentally dropped and ever-so-slightly dent?Do you have any experience with these kind? or heard from others?Thanks..

My electric pressure cooker displays pressure in kilopascals--annoying! I have to multiply the psi by 6.895 to get the kph. The instructions specify times below the minimums that can be programmed; so I have to hit cancel when my separate timer goes off. Otherwise, meat has no choice but to be wonderful.

hi, jrf: I have two Fagor's... my question is how do you decide when to start the timing - since there is no pressure gauge or weighted rocker. Yeah, the pressure indicator yellow plug rises, but how do YOU decide when you start your timer? I can get the steam to really blow through, but do you want a major steam or just a whisper of puffs? Sometimes, I touch the yellow plug and it falls... ugh. So frustrated over something appearing to be so simple...

I got an Instant Pot DUO 7 a year ago and it IS the most used pot in my kitchen these days! 5 x used yesterday alone. Only once today and that is rare! I've had pressure cookers 40 years and pressure canners and the IP really kicks it up a notch - or 3! No more guessing!

I'm currently using an Instapot and I'm really digging it. I had a Farberware electric that I like a lot, but it only lasted about 10-12 uses and died. Turns out virtually every one of those was a POS. I've also used an All-American aluminum pot and I really liked it a lot. I liked that the lid was a metal to metal seal and was very well made.

Bought a closeout pressure cooker at Aldi's about 7 years ago. Next to the cast iron egg pan, it is the most used pan/pot in the kitchen. I think the key to buying one is that the sides and the attached bottom are nearly the same size. This way there is little chance of burning anything touching the sides. I often cook chicken, potatoes and onions together, and then just before serving add dumplings. Yummers. The remaining juice is then cooked with some rice for another meal or to give to my dogs.

When food requires extreme thermal treatment, such as pulled pork, a pressure cooker is a modern time machine. However, electric pressure cookers are taking over the market for reasons you missed: They do more things, more conveniently, and better. Competition for this market has made them far more economical and versatile. Parts are no problem. They can fast cook and slow cook and hold warm food safely and appetizingly for hours. Which is why they are called "multi-cookers" now. Unlike stovetop models, I use mine so often, there is no reason to ever store it off the counter.

For example, pressure cooked rice is wonderful, but don't attempt that in a stainless model. I have both ceramic nonstick and stainless pots for a Fagor 8 qt cooker. So it is much cheaper and space efficient than three other devices required for the same tasks. More importantly, 21st Century cookers silently regulate temperature and pressure — electronically instead of mechanically. That prevents them from dumping huge amounts of heat and moisture and noise into my Florida kitchen. Plus the pots are lighter to handle, pour better, and are much easier to clean.

Two cups of rice, two cups of water, two buttons; and I'm gone to the beach. Last night the clouds broke and we stayed out to stargaze with no worry. The food is always perfect *whenever* I get back. Other buttons will produce perfect beans or braised meat or steamed veggies or boiled eggs or chicken stock or yogurt while I'm somewhere else. Stovetop cookers can't come anyway close to that performance. Yes a Kuhn Rikon is forever, but for active people, the luxury of unattended cooking eclipses all other considerations.

I do rice both ways (in a bowl in the PC or just in the PC) in my Fagor stainless PC, never had a problem. Actually it cooks American long grain rice better then the stove top method. Don't cook much short or medium or brown rice so judgement is reserved on those.

I've used pressure cookers for 50 years and to sum up I think they are great. I've had good ones and not so good ones. This review of them is done well. I would like to add a couple of my thoughts on their use. Something I discovered a few years is using a pressure cooker on an induction hob is a joy. Of course you need a pressure cooker designed to be used on an induction cooker. The biggest advantage if the excellent temperature control and timed cooking. Personally I own 2 pressure cookers and one is also a pressure fryer which is a whole different topic. One is a Fagor the other a Magefesa. Personally I've tried 2 electric pressure cookers over the years and didn't really like either one. Since I've been using induction I would never try another one. The think about pressure cookers I like most is the flavor you get from buy lesser cuts of meat that are normally tough as hell and cooking them in a pressure cooker. And the one pot meals that can be made. Again good article.

I had a Mirro for 30 years (with the jiggling weight on top) and finally couldn't get a gasket for it. Sure they said the replacement would fit but none of them did.

I finally replaced it with a Fagor duo, stainless steel with both a 4 qt and 8 qt using the same lid plus a glass lid for when I just want to use it to cook. I love it. I especially love the helper handle opposite the regular one to help carry it.

Mine also has a steamer basket so I use that for canning when I do jam.

I think I use the pressure cooker for doing artichokes most often. But I'm looking forward to doing lentils and pinto beans for freezing. I've decided to give up cans and cook all my beans from dry. I'll be buying them in the bulk bins rather than bagged to further save both dollars and packaging. So I'll need to cook them and then prepackage in 15oz bags using my new kitchen scale to substitute into recipes. Looking forward to putting my Fagor to work as soon as the weather cools down.

Great to see the profile of the old pressure cooker being boosted. I've been an advocate for years. I'd just like to put in another vote for the aluminium ones I've had 3 over the years (including a second hand one which went for years). I upgraded recently when I got and induction stove. Prestige out of India make an aluminium version which must have an iron/steel core because it works on induction. These are regularly used in Indian cooking for the preparation of pulses such as chic peas. Now one out there deserves the tinny flavour of tinned chicpeas.

Aluminum pressure cookers are no more likely to dent than stainless, which means not very darn likely at all. I have been cooking and canning for 50 odd years, and NEVER had an issue like one you describe, but then again, I've always used Presto, Mirro or All-American canners and cookers. Maybe there is some Euro trash in the marketplace now that I'm unfamiliar with.

The only and best reason to use stainless is so that the pressure pan works with an induction unit- rocket cooking!

Additionally, your advice to not buy second hand is peculiar. At least with stove-top cookers, there is virtually nothing to get out of order assuming all the pieces are there. Gaskets and blow-out plugs are consumables and will need to be replaced periodically, but its easy to check them- if the rubber is still soft and flexible, its fine; if its hard or cracked, it time to replace it. Otherwise, "maintenance" for a stovetop cooker is no different than any other pan, which most people would feel safe buying at a yard sale.

Electric units, of course, are like an other used electrical appliance; if you can't plug it in before you buy it, its always chancy.

Pressure cooking and canning has a totally undeserved scary reputation among this current generation of kitchen warriors; no reason to add to it.

I think you're overly critical on a few things, but overall it's quite good.

I personally have no issues with the aluminium pressure cookers (you seem overly critical)- I tried a stainless steel one but had real issues getting it up to pressure and keeping it there so went back to aluminium which was faultless.

One thing you say is a negative about stainless steel- 'More metal pieces mean more chances of rust' - real stainless steel does not rust. If you have one that does I'd be very worried about that particular manufacturer.

'Never clean your gasket in the dishwasher or with extremely hot water' - not sure about this- the temperature inside a pressure cooker is over 100°C (superheated steam) and it gets into contact with the gasket but doesn't deform the gasket so why would hot water (see below) distort them?

The Consumer Product Safety Commission (CPSC) recommends setting hot water to 49 °C, this was previously 60 °C. neither is near steam temperature.

I personally use my slow cooker for richer and more tasty foods than the pressure cooker can but the downside is the very much longer cooking time (4 to 10 hours depending on the recipe and heat settings) but do use both regularly- each has it's own particular advantages and disadvantages too when compared to each other, and when compared to other cooking methods. All have their place.

I mention not putting the gasket in the dishwasher because most people completely fill the dishwasher and you can't guarantee that something else in the wash won't shift and squish the gasket. Because you can't see what's going on in there, it's better to be safe than sorry!

And yeah, I am very critical of aluminum pressure and slow cookers, but I'm happy to hear that others have luck with them. Just hasn't been the case for me!

This is a really good guide. I had a thick aluminum cooker I got at a thrift store and it lasted for years until the gasket dried out. Replacing it wasn't an option. If I were to buy new, I'd buy an extra gasket right away. When they finally go, years later, they are really expensive to replace.

My experience is the exact opposite of yours. I find that slow cookers make excellent tasting dishes. You have to do it right, pre-browning meats, and adding vegetables, etc. For beans, a pressure cooker has the speed advantage but you can leave them in a slow cooker all day without worrying about them. I find that pressure cookers tend to simply scald meat, rendering it kind of dry and almost tasteless. They are good for tenderizing tough cuts of meat if you are in a hurry, but you have to then finish cooking the meat on the stove, adjusting the flavors accordingly. Still, slow cooking does a better job of transforming meat collagen into tasty tender gelatin. It is necessary to do this slowly due to the chemical makeup of the collagen. Pressure cooked meat is dryer and kind of bland by comparison. The main advantage of pressure cooking is speed, if that's what you want. But you can just leave your slow cooker on for the whole day and come home to a nicely cooked meal. It all 'boils' down to speed -vs- flavor and texture. At least that's my opinion based on years of experience with both methods.

I agree with Laral... you have to do the PREP! I have used slow cookers for years and always had great tasting food... but I did the PREP! I also have in recent years been using microwave pressure cookers... AGAIN... doing the PREP aka: searing a roast on ALL sides... and the food done in a microwave pressure cooker is also great! A LITTLE PREP... GOES A LONG WAY...

I added my comment before reading the others and it says the same thing. Slow cooked meals are much tastier when you spend the time to prepare properly- and it's the same for successful pressure cooker meals- preparation. At the same time some things are nicer from a pressure cooker but the main advantage remains speed of cooking.

Great ible, I lived in Africa for a few years and swear by the PC. I lived at one time at 1600 metres so getting anything to 100 degrees celsius was impossible. I had to boil water for drinking as well as cook and having the PC made everything safe to consume including the local pork which could have been very dicey. I was using a Prestige (UK) PC that had the weights to go on the top (this was back in the late 80s) and they are simple and straight forward to use as long as you follow the instructions.

Got a Kuhn Rikon, had it for 20 yrs, still works like a charm, never had to replace a part. Just realized in reading this and comments that the electric ones might have some interesting things to offer but I have little space and would not know how to fit another appliance. The Kuhn Rikon I also use as a regular pan with a regular fitting lid. Gave me some things to ponder though, thanks for posting! Fun Fact: I grew up in Western Europe and never even "met" a slow cooker (i.e., crock pot) until moving to the US roughly 17 yrs ago, still trying to get the hang of that one :-)

I have been using an electric pressure cooker for over 6 years and love it. I have had no problems and figure it has paid for itself ($60) many times over. It makes the best stews and pulled pork you ever tasted.

http://www.powerpressurecooker.com/?gclid=CN-cnc6Zu8gCFU9sfgodsGsAKA which is so much better than the old pressure cooker my mother had. It is amazing the ease of use and the quality of results it makes. I found it so well worth the investment. In addition to the recipe book that comes with the Power Cooker the website provides even more recipes.

I have a very old stainless Presto pressure cooker with all metal parts. The pressure regulator is a solid metal cap that rocks back and forth to regulate pressure. I don't know how people have managed to cause explosions, since every pressure cooker I've ever seen has a "blowout valve" to relieve over-pressure.I don't use mine very often, but I find it ridiculously easy to use, and safe as long as you're not stupid.

Remarkably complete and concise -able! Been using pc's for years, learned from Mom who learned during the Depression. Last spring I discovered a Cooks Essentials electric pc in a Goodwill. I know, avoid the used ones, but this still had the plastic film on the controls and was new-spotless inside. For $13, why not? Tested it with water, held pressure, released correctly. Tested the slow cook mode, 185* two hours later. Warm--ok. Sear--ok.

Dropped in a cup and a half of water, a tsp dashi powder, a Tbsp miso paste, three frozen b/s chicken breasts. Set on high for chicken time (8 min) plus 50% (4 min) for frozen. Time expired, waited 10 minutes, slowly dumped the rest of the pressure (keeping hand out of the way!), opened the pot. Plucked out perfectly poached chicken. Poured off miso soup, used 2 cups to cook 1 cup brown rice in 12 minutes (already had a little chicken fat in it to reduce foaming). While those were cooking, I spent 10 minutes chopping vegetables. Chopped chicken. Wok heated, add stuff, great stirfry in just about the time it takes to describe it.

With some planning and coordination, the pc (especially the electric) is an incredible force multiplier, like having two extra hands. The timer and temperature control particularly make the electric pc the best beginner's choice. And, for kitchen snobs, there's absolutely nothing wrong with Cooks Essentials even if it's sold on a shopping channel--mine has been flawless (although every company sells a lemon now and then--ymmv).

MY OPINION HERE... I would contact the manufacture and get a replacement. And find out why it keeps cracking! IS THERE A RECALL ON THE SAFETY VALVE? What is the problem? Let them tell you... They are usually helpful as they want future business! If you cant get help... DO YOU REALLY WANT TO USE IT? GET A NEW ONE...

The All American aluminum ones are really nice and come in a variety of sizes, including some pretty big ones for canning. They don't use a seal between the pot and the lid. I just missed a large one on Craigslist for $80 still in the box. I have a Pro Pot electric with the SS pot, and I'm digging it. I had a Farberware electric that was nice initially but turned out to be a complete POS with no help from the manufacturer. I think people got about 6-12 uses before they just died, so if you see these cheap or used, don't waste your money.

I am having trouble with the steam release valve on my Fagor Simplicity, it won't hold the pressure and I end up using like a slow cooker. I ordered a replacement from Amazon, just as bad. They replaced it and it was cracked. Now I don't know what to do about a replacement. I used to use it nearly every day and I really miss it. I have an old stainless steal model Presto but it is bigger and doesn't have the core bottom and things can scorch on the bottom with long pressuring. Can you offer any help about a new release valve?

One thing I'd like to mention: 'Induction-cooking capable' cookers .. These are stainless but with a bottom that is of a 'magnetic' type of stainless.. They add another dimension to cooking, and are not expensive. My 'Presto' Pro 8-Qt Stainless Steel' model has served me well .. One must be sure to confirm the 'magnetic steel bottom' ... even in the Prosto's manual there's no mentioning of its excellent 'Induction' cooking ability. So, shop with a magnet in your pocket ! ;)

I get fabulous meals from my existing implements - crock pot, slow-cooker, grill, NuWave oven, and of course my regular oven. I don't allow myself to get into "panic-cooking" situations (if I'm faced with a "'sudden dinner" on short notice, it's not going to be nice no matter what you use, so it's pizza or we're going out). I can't think why I'd ever use a pressure cooker.

I also use my pressure pot in slow- cooker mode on my electric range. I just heat to boil at high on my smallest element, drop down to a #1 or 2 setting and go do something else, come back to it after a couple of hours or more, all done, never over or under cooked. Once you use and understand the method, it's no wonder they are so popular in other countries like India where fuel is expensive.